In a large bowl, gradually cut the shortening into the flour with a pastry cutter until it resembles coarse corn meal.

Add iced vodka and salt into the flour mixture. Stir gently until all of the ingredients are incorporated.

Separate the dough into two balls and place each ball in a freezer bag. Use a rolling pin to slightly flatten. Seal the bags and place in the freezer for approximately 20 minutes.

Place the slightly frozen dough on a floured surface. Sprinkle the dough with a little more flour. To roll, start in the center and roll outward, continue until the dough is 1/2" larger than the diameter of your pie pan.

Gently move the dough to your pie tin and press into place. Trim the extra dough from the rim of the pie tin or make a decorative edge.

In a small bowl, beat one egg with a fork and brush the dough with the egg. This will keep your filling from saturating the dough and making it soggy.